Suriname

Bojo Cake
(this is a flour-less coconut and cassava cake. apparently you can
find frozen peeled cassava root at many Latin groceries)

-1/2 C golden raisins
-1/3 C rum
-1/2 lb peeled manioc root (with woody center removed)
-2 C grated coconut ((fresh or dried)
-1/3 C sugar
-1 tsp cinnamon
-2 eggs
-1/4 C coconut milk
-1 Tbsp vanilla
-2 tsp almond extract
-4 Tbsp butter, melted
-1 tsp salt
-Graham cracker pie crust (optional- NOT traditional!)

1) Soak the raisins in the rum (overnight if possible).
2) Preheat the oven to 325 degrees.
3) Butter a 9 inch round cake pan, or 9 inch square brownie pan, and
line bottom of pan with wax paper or parchment.
4) Finely grate the manioc root (easily done in a food processor).
Stir the coconut and grated manioc root together with the cinnamon and
sugar in a large bowl.
5) In a small bowl, whisk together the eggs, coconut milk, vanilla,
almond extract, and salt.
6) Stir the liquid ingredients into the coconut mixture. Stir in the
melted butter. Stir in the raisins and the rum.
7) Pour the batter into the prepared pan (or graham cracker crust if using).
8) Bake for 1 hour, until golden brown on top.
9) Run a knife around the edge of the pan while the cake is still
warm, then let cool in the pan.
10) Cut into small squares or slices and serve. This cake is delicious
warm or cold, with a dollop of whipped cream.